Alicia McLemore Bal

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Self-rising flour is scarce: bottom shelf, dim cupboard, cracked cookbook. News in 1845, it now counts as quaint. And yet, it models a modern mindset. Self-rising flour must study self-actualization, meditation, levitation. How else does it propel its purpose-driven life?<p>Through baking powder. The …

<i>Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox,</i> <i>register here</i><i>.</i><p>Good morning. I wrote about Jamie Oliver for the Eat column in The New York Times Magazine this week, and we published his recipe for …

Tasty<p>Information storage and access<p>The storage of information, or access to information that is already stored, on your device such as advertising identifiers, device identifiers, cookies, and similar technologies.<p>Personalisation<p>The collection and processing of information about your use of this …

<b>The Greenway.</b><p>Yep, you read right: Paris to London on a bicycle. Even though England is an island and there is a sea between the two countries, a specially designed itinerary is in place for the brave, willing, and ready, to undertake the voyage.<p>The possible path leads bikers (not of the motor kind) …

Put away your potato prejudices – polenta chips (fries in the US) are really, really nice. But how to flavour the stodge? How much cheese to include (a lot)? And should you deep-fry, shallow-fry or bake?<p>Those of you who thought this column had reached what I believe is fondly known as “peak …

My dehydrator, a 9-tray Excalibur, is a big clunky box of a thing that whirs perpetually when it’s on, so much so that I’ve banished it from the kitchen to the garage. It’s not as lovely as my copper jam pot, or put to use quite as frequently as my Scanpan skillet. <b>And yet I love the bulky …